Chicken and some veggies always go together so good. This Sticky Chicken Drumsticks with Asian Slaw recipe is the perfect example.
If you’re venturing into a no rice diet, this is a good start for you.
The asian slaw will fill you up and pair it with the juicy chicken meat of these drumsticks, the flavours and texture will naturally complement each other.
Westinghouse has teamed up with Australia’s favourite home cook and mum, Julie Goodwin, to encourage parents to pass on their cooking skills during the school holidays. Enjoy more recipes like this with the Kids in the Kitchen recipe booklet, featuring 12 delicious recipes which the whole family can cook together.
Preheat oven to 180°C. For the Sticky Chicken Drumsticks, start off by finely chopping garlic and place into a large bowl.
Add soy sauce, sweet chilli sauce, honey, mustard powder, salt and pepper into the bowl with the garlic. Stir to combine. Add chicken drumsticks to bowl and rub mixture into each drumstick. Cover and refrigerate for 30 minutes.
Line a baking tray with baking paper, place chicken drumsticks onto tray, bake for 30 minutes. Turn chicken drumsticks and bake for a further 15-20 minutes or until cooked.
Now, wash wombok and carrot. Grate carrot, finely shred wombok and thinly slice the onion. Remove coriander sprigs from stem. Toss together in a large bowl.
Finely chop shallot and garlic clove. In a small jug, mix shallot, sesame oil, olive oil, soy sauce and sprinkle with salt and pepper. Drizzle over salad 5 minutes before serving. Sprinkle with sesame seeds to serve.
Kids in the kitchen can: Measure the ingredients, Make and stir the marinade, Rub the marinade into the chicken drumsticks, Grate the carrot, Remove coriander sprigs from the stalks, Make the dressing and for older children (10+) can also help chop the shallots and garlic